Mustard Chicken with Potatoes & Leeks Recipe

Name: Mustard Chicken with Potatoes & Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Boneless, Skinless Chicken Breasts; 2 teaspoons To 3 Teaspoons Coarse-grained Mustard (I Use Maille Old Style Whole Grain Mustard); 1 whole Leek, Trimmed, Cleaned And Cut Into 2 Inch Long Julienne Strips; 5 ounces, weight Julienned Carrots (about 2 Inches Long; About 1.5 Cups); 3 whole Red Skinned Potatoes (about 12 Ounces, Cut Into Bite-sized Pieces); 1 teaspoon Thyme, (or To Taste); 1 teaspoon Lemon Zest; 1 teaspoon Fresh Squeezed Lemon Juice; Salt and Pepper, to taste; 2 Tablespoons Olive Oil

Servings: persons

1
Preheat oven to 375 F. Prepare 2 pieces of parchment paper or foil for papillotes.
2
*
3
Open the papillotes and place a chicken breast in the center of one half of each opened paper heart.
4
Spread 1 teaspoon of mustard over each chicken breast.
5
Distribute leeks and carrots evenly over the chicken.
6
Season with salt, pepper, and thyme; drizzle with olive oil.
7
I didnt completely seal my papillotes, I simply folded them up and flipped them over, seam side down, into an 8x8 inch baking dish.
8
Put potato cubes into a foil packet.
9
Season with salt, pepper, thyme, 1 teaspoon of mustard (if desired) and drizzle with about a Tablespoon of olive oil.
10
Place on baking sheet in oven along with the chicken papillotes.
11
Bake until the packages are puffed, about 30 minutes.
12
Since my packets were not tightly sealed they didnt puff up, but nothing leaked out into the baking dish.
13
Open one package to check that the chicken is done (open the packet and stick a meat thermometer in the chicken, it should be at least 165F).
14
Next, check the potato packet.
15
My potatoes were not quite fork tender, so I put them back in the oven to bake another 15 minutes.
16
Open the packets and combine the chicken and veggies in the baking dish, add the lemon juice and zest, tossing to coat.
17
Serve.
18
* To prepare a papillote: Cut a piece of parchment paper or foil about 12x16 inches.
19
Fold in half so you have an 8x12 inch rectangle, then cut into a half-heart shape as you would a Valentine.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Boneless, Skinless Chicken Breasts, 2 teaspoons To 3 Teaspoons Coarse-grained Mustard (I Use Maille Old Style Whole Grain Mustard), 1 whole Leek, Trimmed, Cleaned And Cut Into 2 Inch Long Julienne Strips, 5 ounces, weight Julienned Carrots (about 2 Inches Long; About 1.5 Cups), and more.

Yes, Mustard Chicken with Potatoes & Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard Chicken with Potatoes & Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions